Hasselback potatoes

You will need

  • Large bowl
  • Roast tray

Ingredients

Serves 4
  • 8 medium potatoes, washed
  • 4 garlic clove, minced
  • 4 twigs of fresh rosemary
  • 4 tbsp of rapeseed oil
  • Freshly cracked black pepper
  • Salt

Preparation Method

130 minutes
  1. Heat the oven to 190˚C/Gas mark 5.
  2. Cut-side down each potato and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through, all the way along.
  3. Pick the rosemary, then stuff the cuts in the potatoes sporadically with the rosemary leaves and garlic.
  4. Place in a bowl and add rapeseed oil, and season with salt and black pepper. Toss to combine. Place in a roast tray and bake in the oven for 60 minutes or until golden brown and crisp, turning occasionally.

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